The potential of genetic engineering for improving brewing, wine-making and baking yeasts Export

@article{citeulike:2244930, abstract = {The end of the twentieth century was marked by major advances in life technology, particularly in areas related to genetics and more recently genomics. Considerable progress was made in the development of genetically improved yeast strains for the wine, brewing and baking industries. In the last decade, recombinant DNA technology widened the possibilities for introducing new properties. The most remarkable advances, which are discussed in this Mini-Review, are improved process performance, off-flavor elimination, increased formation of by-products, improved hygienic properties or extension of substrate utilization. Although the introduction of this technology into traditional industries is currently limited by public perception, the number of potential applications of genetically modified industrial yeast is likely to increase in the coming years, as our knowledge derived from genomic analyses increases.}, author = {Dequin, S.}, citeulike-article-id = {2244930}, citeulike-linkout-0 = {http://dx.doi.org/10.1007/s002530100700}, day = {1}, doi = {10.1007/s002530100700}, journal = {Applied Microbiology and Biotechnology}, keywords = {industrial-yeast, metabolic-engineering}, number = {5}, pages = {577--588}, posted-at = {2008-01-17 12:35:19}, priority = {2}, title = {The potential of genetic engineering for improving brewing, wine-making and baking yeasts}, url = {http://dx.doi.org/10.1007/s002530100700}, volume = {56}, year = {2001} }

TY - JOUR ID - citeulike:2244930 L3 - citeulike-article-id:2244930 N2 - The end of the twentieth century was marked by major advances in life technology, particularly in areas related to genetics and more recently genomics. Considerable progress was made in the development of genetically improved yeast strains for the wine, brewing and baking industries. In the last decade, recombinant DNA technology widened the possibilities for introducing new properties. The most remarkable advances, which are discussed in this Mini-Review, are improved process performance, off-flavor elimination, increased formation of by-products, improved hygienic properties or extension of substrate utilization. Although the introduction of this technology into traditional industries is currently limited by public perception, the number of potential applications of genetically modified industrial yeast is likely to increase in the coming years, as our knowledge derived from genomic analyses increases. IS - 5 JF - Applied Microbiology and Biotechnology EP - 588 TI - The potential of genetic engineering for improving brewing, wine-making and baking yeasts VL - 56 SP - 577 KW - industrial-yeast KW - metabolic-engineering AU - Dequin, S PY - 2001//01/ UR - http://dx.doi.org/10.1007/s002530100700 ER -